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Beef Lasagna Soup

Beef lasagna soup with a rich tomato-beef broth and tender broken lasagna noodles. Topped with a creamy ricotta-mozzarella dollop that melts into every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 1.5 lb lean ground beef
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.25 tsp black pepper
  • 0.25 tsp Salt to taste
Lasagna noodles
  • 8 lasagna noodles, broken into pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot until no longer pink, then drain the fat. Visual cue: the crumbles should look evenly browned.
Build the tomato base
  1. Sauté the diced onion in the same pot for 4 minutes until softened. Visual cue: the onion will look translucent and glossy.
  2. Add the minced garlic and tomato paste and cook for 2 minutes. Visual cue: the mixture will darken slightly and smell fragrant.
Simmer the soup
  1. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, red pepper flakes, and black pepper, then bring to a boil. Visual cue: bubbles should roll across the surface.
  2. Add the broken lasagna noodles, reduce heat, and simmer 10-12 minutes until tender. Visual cue: the noodles will soften and the broth will thicken slightly.
  3. Season with salt to taste and stir occasionally to prevent noodles from sticking. Visual cue: the soup will look cohesive with noodles moving freely.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil until combined. Visual cue: a creamy, scoopable mixture should form.
  2. Serve the hot soup in bowls and add a very generous spoonful of the cheese dollop to each bowl. Visual cue: the dollop should partially melt on contact with the hot broth.

Notes

Pro tip: broken lasagna noodles can absorb broth fast, so keep the soup at a gentle simmer and stir every few minutes during the 10–12 minute cooking window. Store leftovers in the fridge up to 3 days; reheat gently with a splash of beef broth or water to loosen the noodles. Freezing is not recommended because noodles can become soft and grainy after thawing. For a lighter swap, use 93% lean ground beef and part-skim mozzarella in the dollop.